Place the chicken in a zipper bag or a shallow plastic container that has a lid. Completely cover chicken with the pomegranate juice, syrup, garlic, mint, and pepper. Marinate at least overnight or up to 2 nights. Periodically shake bag or turn the container.

Preheat oven to 350°F. Remove chicken from marinade, placing marinade into a pot. Set aside.

In a separate pan, heat the margarine over high heat. Add chicken, skin side down, taking care not to splatter the hot margarine. Sear the chicken about 4 to 6 minutes or until skin is crisp. As long as the heat is right, the skin may seem like it is sticking a little, but it will release once it's perfectly seared.

Place the pot of marinade over a medium flame and boil it about 30 minutes or until it reduces by at least half and is syrupy. Make sure it doesn't burn. Skim continuously to remove chicken impurities that rise to the surface.

Remove the chicken to a baking pan. Bake chicken, skin side up, for 40 minutes or until cooked through.